Great Divide Belgian-style Yeti

Just when I thought I was done with my Yeti collection, Great Divide went and brewed a fifth. My bottle, brewed on June 17 2011, met my lips the night of September 19th the same year and I will not be the same again. I figure the malt bill is exactly the same laying down the base for the addition of their Belgian yeast strain to impart its interesting dynamic to an already stellar brew.

The aroma is somewhat euphoric! While Yeti(s) past had a very dark, astringently burnt malt aroma this one was different. Soft fruity notes penetrated the malt offering up hints of raspberry, blueberry, and boysenberry. The fruity notes combined with the roasted aspect gave a fennel spicy quality similar to that Stone collab. Smooth and well balanced between yeast and malt. I’ve had a few Belgian Stouts that are too far one way and fail to let both the unique yeast come forth or the malts play their role. Light coffee notes present themselves along with a chocolaty bittersweet aspect. At work today someone brewed a boysenberry coffee and I will say this Yeti smells very similar. The abv was non-existent unlike previous variations. As the dark mocha head settled, I was perfectly content just smelling this beer.

However, it was not brewed for just sniffing. When it came to the taste I say I was impressed more by the mouthfeel. Velvety, silky, creamy, and elegant. What a delight it was to sip on this beer. The roasted flavors that make Yeti lovable were there, yet mellowed and muted. The yeast was similarly muted, yet lent its wonderful qualities. They consisted of dates, figs, and berries. If you have had their Grand Cru, the yeast strain is most likely the same. The characteristics you find it that brew (with regards to yeast) you will find in this beer covered in chocolate and coffee goodness. Sweet flavors were found in the finish and aftertaste as the yeast did lend a bready body that sat upon the palate. The malt was classic Yeti, but you’ll find that brunt astringency in the late aftertaste.

While one might think that chocolate, espresso, and oak added to a Russian Imperial Stout can’t be beat, I would add that Belgian Yeti tops all. It is complex, yet simple. Robust, yet graceful. I wholeheartedly enjoyed this brew and think it is the best American representation of what a stout from Belgium should be.